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Gingerbread Muffins are warm, cozy, and filled with the perfect blend of molasses, cinnamon, and ginger. They bake up perfectly soft and fluffy with just the right amount of cozy spices in every bite. Perfect for holiday mornings, brunch, or as a festive snack.
For more family favorite gingerbread recipes be sure and also make these Gingerbread Crinkle Cookies and my White Chocolate Gingerbread Truffles.
Bakery Style Gingerbread Muffins
This bakery style spiced gingerbread muffin recipe tastes just like your favorite gingerbread cookies – but in a soft, buttery, perfectly spiced muffin.
My family loves to enjoy these muffins warm from the oven. They’re a warm & cozy way to celebrate this holiday season and make for the perfect breakfast or snack on Christmas morning.
Simple Ingredients Needed
- All-Purpose Flour : I use unbleached all-purpose flour.
- Baking Powder
- Ground Cinnamon
- Ground Ginger
- Salt : It’s best to use a fine salt like sea salt or table salt.
- Ground Nutmeg
- Light Brown Sugar
- Granulated Sugar
- Melted Butter : I bake with salted butter but unsalted butter works just the same if you prefer.
- Molasses
- Whole Milk : It’s best to use a higher fat milk in baking recipes.
- Large Eggs
- Vanilla Extract
- Raw Sugar : This is an optional garnish for the tops of the muffins. It’s a coarse sugar that gives the tops of the muffins a slight crunch and extra sweetness. This is optional, and another option is to use a sprinkle of granulated sugar on top, if you don’t want to purchase an extra kind of sugar.
How To Make Delicious Gingerbread Muffins (Printable Recipe Card)
Preheat the oven to 375 degrees F. Line a muffin pan(s) with parchment paper muffin liners. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, and nutmeg.
In a separate large mixing bowl, using an electric mixer or a stand mixer, beat the light brown sugar, granulated sugar, melted butter, and molasses until it is combined thoroughly.
Add in the milk, eggs, and vanilla extract and beat on low speed just until combined.
Add in the dry ingredients (the flour mixture set aside from later) and beat on low speed just until combined and no flour streaks or pockets remain in the batter.
Scoop the muffin batter into the muffin cups. Sprinkle the raw sugar over top of each muffin.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. You can also gently push on the top of the muffin and it should spring back.
Remove the muffins from the oven and place the pan on a cooling rack. Let them cool for 10 minutes.
Remove the muffins from the pan and serve warm. Enjoy!
How To Store Gingerbread Muffins
The muffins should be stored in an airtight container, or inside a gallon Ziplock bag, at room temperature for up to 3 days. For longer storage, you can store the muffins in the refrigerator for up to 7 days.
To freeze, wrap each muffin in plastic wrap, and then place the wrapped muffins inside a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature. Muffins can be eaten at room temperature or warm one up in the microwave.
Pro Tips From The Test Kitchen
- I always recommend using a cookie scoop to easily scoop the muffin batter into each of the prepared muffin cup. I use a 3 tablespoon cookie scoop and it’s the perfect size.
- Use a higher fat milk in the recipe – the recipe calls for whole milk and it is the best one to use for moist muffins. Of course, a lower fat milk can be used but the texture and moistness may be a bit different.
- The raw sugar on top is optional but I highly recommend adding it. It provides a slight crunch to the muffins and a little extra sweetness – it really is so yummy. You can easily find raw sugar in the baking aisle next to the granulated sugar and powdered sugar. If you want to add the sugar for the slight crunch and sweetness, another option is to use granulated sugar and sprinkle it on the muffin tops.
Recipe FAQs
Can I Use Gluten-Free Flour?
To make the muffins gluten-free use a 1 to 1 GF flour (Bobs Red Mills makes a good one). You will also need to replace the whole milk with buttermilk instead, only if using gluten-free flour.
How Can I Make These Muffins Egg Free?
To make an egg-free option, use 1/4 cup of plain applesauce instead of the 2 large eggs. Use sweetened or unsweetened applesauce; it just depends on your preference.
Are The Muffins Best Served Warm, Cold, or at Room Temperature?
They are yummy either way! I prefer the muffins warm so I always make sure to serve them after they have had a short cooling time. For leftovers, you can eat them at room temperature or warm the muffin up in the microwave for a few seconds.
More Muffin Recipes You’ll Love
- Cranberry Muffins Recipe
- Eggnog Muffins (with Crumble Topping & Eggnog Glaze)
- Pumpkin Cheesecake Muffins
- Nutella Banana Muffins
- Honey Cornbread Muffins
- Perfect Pumpkin Muffins
Gingerbread Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt (I use fine sea salt)
- ¼ teaspoon ground nutmeg
- 4 tablespoons butter melted
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup raw sugar
Instructions
- Preheat the oven to 375℉. Line a muffin pan(s) with parchment paper muffin liners. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, and nutmeg.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground nutmeg
- In a separate large mixing bowl, using an electric mixer or a stand mixer, beat the melted butter, light brown sugar, granulated sugar, and molasses until it is combined thoroughly.4 tablespoons butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1/4 cup molasses
- Add in the eggs, milk, and vanilla extract and beat on low speed just until combined.2 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract
- Add in the dry ingredients (the flour mixture set aside from later) and beat on low speed just until combined and no flour streaks or pockets remain in the batter.
- Scoop the muffin batter into the muffin cups. Sprinkle the raw sugar over top of each muffin. *I use a 3 tablespoon cookie scoop to scoop the batter into the muffin cups. Each muffin cup should be about 3/4 of the way full, so almost to the top but not quite.1/4 cup raw sugar
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. You can also gently push on the top of the muffin and it should spring back.
- Remove the muffins from the oven and place the pan on a cooling rack. Let them cool for 10 minutes or until you can safely handle them.
- Remove the muffins from the pan and serve warm. Enjoy!
Nutrition
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